You can always make extra of this summer favorite to enjoy throughout the year! For variety, try using this recipe to make a delicious topping on homemade pizza!
First prepare the Tangy Apricot Barbecue Sauce by heating the onion, ginger and cooking oil in a medium saucepan over medium heat until tender. Add the catsup, apricot preserves, orange juice, Worcestershire sauce and pepper. Bring to a boil before reducing heat and simmering for 10 minutes or until slightly thickened.
Next, prepare the onions. Fold a 48 x 48 inch piece of heavy foil in half to make a double-thick piece of foil that measures 24 x 48 inches. Coat the foil with non-stick cooking spray. Place the onions, leeks, green onions and garlic in the center of the foil. Drizzle with oil before sprinkling with thyme, salt and pepper. Bring together two opposite edges of foil and seal by folding over twice. Fold the remaining edges to enclose the vegetables being sure to leave space in order for steam to build. Grill the onion mix packet on an uncovered grill over medium coals for about 30 minutes or until the onions are tender. About 15 minutes into the onion's cooking time, add the chicken breast to the grill and cook until the chicken is tender and no longer pink turning once halfway through grilling. You may use some of the Tangy Apricot Barbecue Sauce during the last 5 minutes of cooking time on the chicken as well.
To freeze the Tangy Apricot Barbecue Sauce, transfer the sauce to an airtight container or freezer container and freeze for up to three months.
To freeze the Barbecue Chicken and Roasted Onions, Place two chicken breasts and portions of the onion mixture into freezer-safe self-sealing plastic bags and freeze for up to three months.
To use frozen Tangy Apricot Barbecue Sauce and Barbecue Chicken with Roasted Onions, thaw in the refrigerator overnight.
Barbecued Chicken with Roasted Onions yields 6 servings.
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